Pumpkin Raisin Biscuits

Breakfast & Brunch, Breads | 30 Minutes or Less, Baking, Budget-minded, Entertaining, Holiday, Kid Friendly | Other

START TO FINISH: 20 minutes
Recipe Scoop Pumpkin Raisin Biscuits

Cooking Notes

For testing purposes, I used Bisquick (R).

Pumpkin Raisin Biscuits

2 1/4 cups buttermilk baking mix, such as Bisquick
3 tablespoons sugar
1 teaspoon ground cinnamon
1 cup solid-pack canned pumpkin
1/2 cup low-fat milk
3/4 cup raisins

1. Preheat the oven to 450 degrees.

2. Combine the baking mix, sugar and cinnamon in a 2-quart or larger mixing bowl. Stir until well-combined. Add the pumpkin, milk and raisins and stir until the baking mix completely incorporates.

3. Drop the batter onto an 11-inch by 17-inch baking sheet the sheet by 2 heaping tablespoonfuls (about 1/4 cup per biscuit). Bake 11 to 13 minutes or until just brown on the bottom.

Pumpkin Raisin Biscuits

198 calories (22% from fat), 5 g fat (1 g saturated), .5 mg cholesterol, 3 g protein, 36 g carbohydrates, 381 mg sodium

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